The next big thing in tortillas – these paleo sweet potato tortillas are a grain free, dairy free, nut free, eggless option that will blow flour or corn tortillas out of the water. Vegan and allergy-friendly and just a few simple ingredients for paleo tortillas you enjoy now or freeze for later use!
My food freedom is corn. I know, that sounds completely and insanely stupid, but let me explain.
I love popcorn. I love blue corn tortilla chips. I love corn Chex. I love corn on the cob. I love corn tortillas. Yep, corn for this girl does a body good.
And I love sweet potatoes almost a much as I love corn. So what happens when this paleo, corn-lovin’ momma has a fever, and the only thing that can cure it is more cowbell (or in this case, sweet potatoes)? PLEASE tell me I’m not the only one that ‘gets’ that SNL reference…
It’s obvious – paleo sweet potato tortillas.
This was a spur of the moment ‘maybe-this-could-work’ type of idea that sprung up on me right in the middle of nap time (aka my daily sanity hours) and had me mulling over it all evening – eager to get in the kitchen after the kids went down for the night to get tortilla testing! I am officially I’m a food geek.
Now as much as I adore, love, and wish to smash my face with corn tortillas on the daily, these paleo sweet potatoes might be the next big thing for me. Or a big love affair. Obsession if you will.
I’ll never not love corn tortillas, I just won’t. But cross my heart this simple, grain-free version of a tortilla tastes totally amazzzzzing – especially with scrambled eggs all nestled inside, or as a turkey avocado wrap, or even just warmed with a little ghee and cinnamon.
What might be even better? My very picky 18-month-old LOVED these. The only thing is, then I had to share. Ugh the things we do as moms!
Paleo Sweet Potato Tortillas
Making these paleo sweet potato tortillas can be a bit tricky, but worth the effort. The recipe makes roughly 4-5 tortillas roughly 7 inches in diameter, so if you are taking some time to make them, consider doubling the recipe and freezing a few for later!
A few notes:
- the thinner the sweet potato dough is, the better it will compare to a traditional tortilla. If the dough is thick when cooked, it produce more of a flatbread. Both delicious depending on your preference!
- If the dough breaks as you peel it off the parchment paper before transferring to the pan, you can take a few flattened pieces of extra dough and simple press them on top when you place the tortilla into the pan. You’ll want to do this quickly so you don’t burn yourself! Once you flip the tortilla, you can flatten it a bit with the back of the spatula to ensure it sticks.
- Like a sweeter tortilla? Add a little cinnamon. More savory? Add a sprinkle of onion and garlic powder. Prefer a little heat? Add a ‘lil paprika and cayenne.
- When you cook in the pan, watch for the dough to slightly ‘bubble’ before flipping.
Try these paleo sweet potato tortillas with a few of my favorite eats! Use them as a wrap for these Whole30 Sloppy Joes, or for these Cilantro Pesto Chicken Wraps. Or throw down as a base for these Roasted Red Pepper and Goat Cheese Omelette Bowls.
PrintPaleo Sweet Potato Tortillas
A grain free tortilla recipe with simple ingredients. These paleo sweet potato tortillas are sweet yet savory. A perfect addition for breakfast, lunch, dinner!
- Yield: 4-5 7" tortillas 1x
Ingredients
- 1 1/2 cup mashed sweet potato
- 1/4 cup + 2 tablespoons tapioca flour
- 2 tablespoons + 2 teaspoons coconut flour
- 1/4 teaspoon salt
- *optional spices to add: cinnamon, onion powder, garlic powder, paprika, cayenne
Instructions
- Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
- Scoop out 1/4 cup of the sweet potato dough and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout
- Heat a pan over medium-high heat (spray lightly with oil if pan is not non-stick). Once the pan is hot, carefully peel off the tortilla dough from the parchment paper and place into the pan. If the tortilla has any holes, quickly cover with a thin piece of extra dough over top and flatten slightly (being careful not to burn your fingers)
- Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
- Serve immediately or cool and store in the refrigerator or freezer for later use
Any idea if these freeze well?
Yes they do!
Yes, absolutely
Freeze? How could there be any left? These are easy, delicious and have such great texture. Works like a charm. I have a tortilla press so one recipe yielded 8 perfect tortillas.
They look AMAZING and surprisingly sturdy yet bendy!?
You should definitely try baking them into tortilla chips!
Hmmmm…. 😉
Yummmm-o
Could other flours be substituted?
I haven’t tried but I’d stick to the recipe
I would not sub any ingredients in this recipe.
Hi Chrissa!
Is there a substitute for the tapioca flour? I don’t have any and I want to make these NOW!
P.s. You’re probably my favorite blogger/instagrammer/social media mom. Keep doing what you’re doing and trusting God, and He will continue to bless you.
Arrowroot would be the only sub. Thanks SO much for your sweet note!
Thanks so much Lauren! I really wouldn’t sub any ingredients, as I haven’t experimented with any other version so can’t say for certain.
Yummm!!! They look amazing and yay for eggless! Do you think I could use pumpkin puree instead of the mashed sweet potatoes? I have a couple cans of pumpkin puree so thought maybe I could use them for this recipe 🙂
I think pumpkin puree will be way too wet. Sorry.
These look amazing…and BONUS I already have all the ingredients! Question..how user friendly are they? I’m not super great at cooking so the thought of making a tortilla is slightly terrifying. They seem easy enough?
Love from a fellow milspo that gets the deployment struggle, by the way ❤️❤️
They can be a bit tricky! As you can tell, some of mine ripped a bit, but you can always salvage them with more dough pressed on if they break!
These are definitely a finicky recipe because the dough has to be so thin. But if you follow the directions, read the bullets in the post, and use a non-stick or lightly greased pan, you should be good to go!
I am so excited to try these! I have a question though..I am allergic to coconut so can you use another flour in its place? Do you use the same amount? Thanks!
Hello – Ugh bummer! I honestly am not sure if any other flour would work. You could try almond or more tapioca but it’s a guessing game!
Hmmm I am really not sure how a sub would turn out Morgan. You could try almond flour! I’d do a tad less and play as you go.
Yummy! I can’t wait to try this recipe!
Enjoy Judy!
Thanks for keeping the ingredient list short, simple & clean!I really appreciate that.
Love your recipes. Thanks for doing the experimenting so we all don’t have to.
Of course Angela! Thanks so much for the kind note!
Wow! These are amazing. I honestly didn’t think they would turn out as I was preparing them & they were falling apart in my hands, but I worked with them & figured it out. Shrimp tacos with pineapple salsa and these tortillas are so delish!
So glad they worked for you Marissa! Your meal idea sound delish!
Christopher Walken rocks and he would totally love these.
Hahaha thanks Julie!
I tried making these last night with my tortilla press (and parchment paper) and the dough was way too sticky and kept falling apart. I ended up just smushing the dough in my hands to make it as flat as possible, but was unable to get them to be very tortilla like. Advice? I followed the recipe exactly. ..
Hmmm try dusting with a little more flour, but I’m not sure I would try it in a tortilla press (although I don’t have one so I’m not sure). I assume the dough was sticking to the press? Try pan fried in a non-stick or lightly coated with oil if you give these a whirl again!
My guess is that this is not a beginner recipe. I’m currently trying to salvage the dough, making awkward looking tiny buns. On to other recipes 🙂
It is a tad finicky! I tried to help as much as I could with the bullet points within the post. Sorry they didn’t work out for you!
Did you boil and mash or bake and mash? Does it matter?
I actually microwave them! Doing that or baking would be best.
These are amazing! They are a little chewy by themselves but they were fantastic as taco shells and tasted even better under an egg scramble! Thanks Chrissa!
I’m so glad you enjoyed them Megan! Thanks for stopping by
Mine was super sticky and I couldn’t get it off the pan, even though I slightly oiled it… bummer! Do you think maybe I just add a tiny bit more flour?
Oh no!! I would guess yes on more flour. I haven’t ever had these stick, but if you did oil the skillet then sounds like maybe a dash more flour would help.
OH so good!! I just made these this morning and they are so good! I sprayed my pan with avocado oil spray in between each tortilla since my non stick pan is losing it/s non stickness. Thank you for the recipe i am way to excited to eat these with everything!
I’m so happy they turned out for you and you loved them Victoria!
These are delicious! I followed the recipe exactly and they turned out perfectly! After I flattened the dough it helped to put a second piece of parchment paper on top to further flatten and smooth out the tortillas. No breakage and they all turned out pretty uniformed. Yay! It also helped to use a spatula to first lift all the edges and then “scrape” the tortillas off the parchment paper. Thank you, Chrissa, for another fantastic recipe that I can add to my list of “go-to” faves. 🙂
Oh I’m SO happy to hear that! Thanks Clarissa and great tip!
Are these whole 30 compliant?
Technically any tortillas (even with compliant ingredients) aren’t Whole30 compliant.
I tried this and followed it to a “T”, unfortunately total flop, seemed like a lot of Tapioca flour and they were very “doughy”. I ended up boiling the dough to make dumplings as I couldn’t manage to flip them in the frying pan nor get them in there in one piece..lol…still don’t taste that great but didn’t want it to be a total waste…thanks for trying though, will see if I can improve on the idea:)
Shoot! I’m so sorry to hear that! The dough can feel ‘doughy’ but typically when spread thin enough will yield a tortilla-like result. But way to improvise!
Do you think this would be considered a Swap Out for Whole 30? I am just doing a bit of a reset this week but have the ingredients and have wanted to make these!
Thanks
This is definitely a SWYPO during a Whole30.
These worked so well! I was pleasantly surprised. I used a white hanna sweet potato and they ended up looking a bit more like traditional flour tortillas. I flattened them in a tortilla press between two pieces of parchment paper sprayed with olive oil. So easy! I didn’t end up with any tearing or patching. Thanks for a great recipe!
Thanks so much for stopping by to give feedback Morgan!
If you freeze these how do you warm them up?
I just microwave them or you can throw back int the pan for a minute or two.
Hello! Any idea on a calorie per tortilla?
I have never commented on a food post before, but these tortillas were SO good that I HAD to thank you. My husband and I both like them even better than regular flour tortillas. We were amazed at how well they worked and how great they tasted. Our kids even liked them! I used my mixer to mix the ingredients and then as another commenter suggested, sprayed olive oil on the parchment paper. But other than that, I followed your instructions exactly, and came out with perfect tortillas. Thank you for figuring these out and for sharing! These are pretty much life changing! ?
Oh wow!!! This means so much to me. Thanks for commenting Heather – glad you loved them!
These are life changing!! I had to up the flours a little to get the right dough texture but seriously thank you!!! My husband makes the best flour tortillas and I can’t eat them and now I can have something more similar than corn. I have been making all your recipes this week and everything is consistently amazing! But I just had to give a shout out to these bad boys, seriously…AMAZING!
I so so so appreciate the shoutout and glad you’re a fan!
These were soooo tricky to make, but tasted amazing. I was going to have them on hand for lunches, but we loved them so much we ate them up right away.
These will be a staple from now on!!
I’m so happy you liked them Angie. The effort is worth it 😉
Do you have to use tapioca flour? Or can you use something else?
Yes, use tapioca flour for these.
After making the dough divide into 7 balls and put in refrigerator for about 20 mins. It helps them not stick as much when rolling out.
Thanks so much for the feedback Tammie!
Just made these for cinco de mayo and oh my goodness they are amazing! My husband, who’s not the biggest Paleo fan, said they may be the best thing I’ve ever made. Thanks so much for creating the recipe. Now I just need to perfect getting them into the pan without breaking and I’m good to go.
WOW that’s so awesome! Hubby-approved can be a hard stamp to get. Thanks for the feedback Meghan! PS I’ve been told spraying the parchment very lightly with a cooking oil helps the breakage issue 😉
I liked the idea of this recipe, but in no way did it turn out like a dough. Way to wet. I ended up adding spoonfuls more of coconut flour, still wet. Then a couple tablespoons of green banana flour. That made it more like a dough. They were still hard to work with, but I was able to cook them okay.
These were amazing!! I went with the more savory route by adding the garlic and onion powder! Yummy!! I think I’ll try cinnamon next time!
This recipe will need to be adjusted depending on the type of s. potato white/orange and their moisture content. I had to add more potato. Darn, I should have doubled the recipe as suggested. I was finally becoming a pro with the last one. Perfectly round. I did refridge rate the dough. Next time, I’ll make em and go take a shower while they are chilling. Mind you, I’m on intermittant fasting, so, I haven’t even tasted these yet. I’m sure they will be perfect for my over easy egg in the morning. Thanks so much.
Now, CHIPS we NEED torilla CHIPS. Nice and chrunchy.
Not sure if it was beginner’s luck, but these turned out perfectly! I was worried when initially mixing the flour mix with the potatoes as it seemed too crumbly. I microwaved the potatoes so they were fairly dry. I almost added an egg, but glad I waited because with some kneading it all came together nicely. Spraying the parchment paper was a great idea. I also brought the parchment to the frying pan and then peeled it right into place. Super yummy!!
These are really great! My dough was a bit too wet which made it difficult to roll. Added more flour and used more flour on the parchment to roll and it worked better. Thanks for this!
So yummy! Thank you for sharing! I used rolling pin to spread mixture between parchment paper sprayed with with coconut oil. Baked 2 pans at 350 with parchment paper on top and bottom for several minutes till the paper lifted off, then continued to bake to dehydrate and cook further, maybe 15 min total. Cut after baking. Way less mess and hassle!
I made these tonight with leftover purple and white sweet potato. DA BOMB!
These were delicious and a bit finicky to make, but worth it. I had to hide them so I could try!
I am wanting to try a lower carb alternative to tapioca which is pretty nutritionally empty, any suggestions?
Beth
These were delicious and a bit finicky to make, but worth it. I had to hide them so I could try!
I am wanting to try a lower carb alternative to tapioca which is pretty nutritionally empty, any suggestions?
More cowbell, I get it!
Beth
Hi! Just wanted to say these are SO good! Even my husband (who is totally resistant to new recipes and healthy eating) said he would eat them again!
I thought I’d also pass along a tip I had for preventing breakage and making them easier to handle! I rolled them out between two sheets of parchment paper and then froze the patties. The parchment peels off of the party much easier when frozen, and they don’t fall apart when you try to get it into the pan.
Love these… better then corn! Wife and I discovered this recipe while on Whole 30. Now, off Whole 30 for 6 months, we are addicted. In fact, our 3 adult boys prefer them over corn. So, I have become the official tortilla maker 2-3 times per month. I have to 4x the recipe…
Thank you for coming up with this idea.
Yummy! My daughter has renamed these panpan.
I made these today to pair with chicken fajitas and absolutely LOVED them! I’m a huge sweet potato fan and these are a must make. I followed your recipe exactly and they came out perfect.
Thank you for the recipe, keeping it real on IG, and your family’s service to protect our freedom ??
Oh my GOODNESS!! I found this recipe on Pinterest and I am SO a huge fan! 10/10 will make again! I used regular cassava flour instead of tapioca (although I think they are really the same) and WOW! Honestly, they stand close to my grandma’s homemade tortillas! Thank you for sharing!!
I made these, rolled between 2 sheets of Parchment paper and then froze before frying, which made it much easier. I fried in a non greased cast iron skillet over medium low heat. It took longer this way but I didn’t want to use any lubricant. They turned out great. I froze them then, but this morning, toasted them in my toaster oven until crisp…. maybe 325 degrees. I put just a very light coating of butter on them because I was eating them with my morning eggs. They were crisp and every bit as good as commercially prepared sweet potato chips I have purchased. I think that by cutting the cooked tortillas into wedges and crisping them up in a toaster oven or even a regular oven on a rack, you can make wonderful sweet potato tortilla chips to use in approved dips, or just as a crisp snack by themselves. Thanks so much for a great recipe, and I highly recommend freezing the rolled out raw dough before cooking. I did coat my parchment paper with some spray coconut oil which helped. And because I’m cheap, I saved those squares of parchment paper in my freezer and plan to use again. Thanks again!
I used arrow root flour successfully. Love these and will make again. The last one I didn’t roll out as thin and it was still good but the thinner ones were better. Very pliable and no breaking even after being in the fridge overnight.
Freeze? How could there be any left? These are easy, delicious and have such great texture. Works like a charm. I have a tortilla press so one recipe yielded 8 perfect tortillas.
I don’t eat nighshades. Do you know if anyone has tried these without paprika or cayenne?